the Breville Test Kitchen

Chicken Thighs with Satay Sauce

Name: Chicken Thighs with Satay Sauce
Cook time: 2100 s
Total time: 3600 s
Yield: Serves 2
Ingredients: ½ tsp kosher salt; 1 tsp granulated sugar; 1 tbsp neutral flavored oil; 1 clove garlic - minced; ½ lemongrass stalk - white part only, thinly sliced; ¼ tsp ground coriander; ¼ tsp ground cumin; ¼ tsp ground turmeric; ¼ tsp ground fennel; 4 chicken thighs - boneless, skinless approximately 1¼ lb; ¼ cup (2 fl oz) coconut oil; Steamed rice - to serve; Cucumber - to serve; 5¼ oz roasted salted peanuts; 2 lemongrass stalks - white part only, chopped; 2-inch piece galangal - peeled, chopped; 2 tsp ground fennel; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp ground turmeric; 1 tsp mild red pepper flakes; 2 tsp blachan (Malaysian shrimp paste); 5 cloves garlic - peeled; 6 shallots - peeled; ⅓ cup (2¾ fl oz) neutral flavored oil - plus extra for processing; 1 tbsp finely grated palm sugar; 13½ fl oz can unsweetened coconut cream; ¼ cup (2 fl oz) water; 2 tsp tamarind puree; 1½ tsp kosher salt

Chicken thighs marinated in a bold blend of spices, then quickly cooked sous vide for a full flavor infusion. Finished with a smoky sear, it’s served with our classic satay sauce.

The HydroPro™

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1 hr total time

35 mins active time

Easy

Serves 2

Ingredients

Measurements:

½ tsp kosher salt
1 tsp granulated sugar
1 tbsp neutral flavored oil
1 clove garlic
minced
½ lemongrass stalk
white part only, thinly sliced
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground fennel
4 chicken thighs
boneless, skinless approximately 1¼ lb
¼ cup (2 fl oz) coconut oil
Steamed rice
to serve
Cucumber
to serve

For the satay sauce

5¼ oz roasted salted peanuts
2 lemongrass stalks
white part only, chopped
2-inch piece galangal
peeled, chopped
2 tsp ground fennel
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1 tsp mild red pepper flakes
2 tsp blachan (Malaysian shrimp paste)
5 cloves garlic
peeled
6 shallots
peeled
⅓ cup (2¾ fl oz) neutral flavored oil
plus extra for processing
1 tbsp finely grated palm sugar
13½ fl oz can unsweetened coconut cream
¼ cup (2 fl oz) water
2 tsp tamarind puree
1½ tsp kosher salt
2 tsp kecap manis

Instructions

1
Attach the HydroPro to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.
2
Combine the salt, sugar, oil, garlic, lemongrass, coriander, cumin, turmeric and fennel in a large bowl. Add the chicken thighs and toss to coat in the marinade. Place 2 chicken thighs in each microwave-safe, zipper-lock freezer bag, ensuring the chicken thighs are separated. You can either place the bagged chicken in the water bath or refrigerate until the water has preheated.
Tip: You can refrigerate for up to 2 days.
3
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tough Cut, followed by the cut shape that best matches your chicken thighs. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To make the satay sauce, place the peanuts in the bowl of a food processor. Pulse approximately 10 times to form crumbs. Remove from the bowl and set aside.
6
Place the lemongrass and galangal in the bowl of a food processor and process for 1 minute, or until finely chopped. Add the fennel, coriander, cumin, turmeric, red pepper flakes, blachan, garlic and shallots and process for 1 minute, or until a fine paste forms, adding oil if necessary to help process.
7
Heat a heavy-based saucepan over medium heat. Once the pan is hot, add the oil and paste and cook, stirring constantly for 15 minutes, or until the oil separates. Add the palm sugar and stir until dissolved and caramelize. Add the ground peanuts, coconut cream and water. Reduce the heat to medium-low and simmer for 10 minutes, then stir in the tamarind, salt and kecap manis.
Tip: It is ok for the sauce to look slightly separated.
8
When the timer signals that the chicken is done, heat a frying pan over medium-high heat. Carefully remove the bags from the water. Place the chicken on a cooling rack set over a tray to dry slightly.
9
When the pan in hot, add the coconut oil and sear the chicken for approximately 2 minutes on each side.
10
Slice the chicken and transfer to a serving plate. Serve with the sauce, cucumber and steamed rice.